Directions:

Wash and scrub the potatoes clean. Cut off any “eyes” or other undesirable spots. Place in a large pot and cover with water, bringing the water about 1 inch above the potatoes. Bring to a boil. Simmer the potatoes until fork tender, about 15-20 minutes, depending on the size of your potatoes.

While the potatoes are simmering, preheat your oven to 400° F (205° C).

Drain the potatoes and dry them on a clean kitchen towel. Drizzle a bit of olive oil on a rimmed baking sheet. Place the potatoes on the prepared baking sheet (in a single layer) and gently “smash” each potato with the flat side of a meat tenderizer. Potatoes should be about ½ to ¾-inch thick. Drizzle more olive oil over the potatoes and sprinkle with coarse salt.

Bake in preheated oven for 15 minutes, flip the potatoes and cook for an additional 15 minutes.

While the potatoes are cooking, mix together the parmesan gremolata: in a small bowl combine the garlic, lemon, parsley and parmesan cheese. Once the potatoes are done cooking, toss with the gremolata. Serve hot.

by Erica Kastner

Erica is a wife and new-mom-in-training with a desire to cook delicious food for her husband Reuben (AKA love of her life). She loves to experiment and adapt recipes to be a tad healthier and shares her culinary successes on her blog, Buttered Side Up. She also writes about life as a mom and shares hair style and simple DIY tutorials over on Simple Days.

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I like the potato idea with the honey mustard chicken and the roasted broccoli, but it seems like a lot to juggle in the oven at one time. Any suggestions?

I have a double oven so it works, but if you don’t you could make steamed broccoli or a green salad. Or use a slimmer pan for both so that you can fit both pans in side by side. You could also cover the chicken with foil when it is done and removed from the oven and then cook the broccoli since it only takes a few minutes.

These look like the perfect side!

YUM!!! Can’t wait to try these

We have already made these twice just because we happened to have all the ingredients on hand and wanted to try something a little different from our usual oven roasted potatoes. The only substitution we made was to use small red potatoes. Everyone was wowed by the flavor!

This is my absolute favorite potato recipe ever! The first time I made them, I wasn’t expecting that much. I thought that they’d be good, but not earth shattering. And for me, these were earth shattering. SO good!